Mini Egg Crispy Cookie Bars

Mini egg crispy cookie bars Mini egg crispy cookie bars

by Sarah-Kim Watchorn

16 people 30 minutes 15 minutes


  • 500 g Milk Chocolate , melted
  • 125 g Mini Chocolate Eggs , roughly chopped
  • 3 tbsp Sunflower Oil

For the base:

  • 225 g Butter , softened
  • 150 g Caster Sugar
  • 1 large Egg
  • 150 g Light Brown Caster Sugar
  • 100 g Milk Chocolate , chopped
  • 0.5 tsp Sea Salt
  • 350 g Self-Raising Flour
  • 100 g White Chocolate , chopped

For the crispy part:

  • 100 g Butter
  • 8 packets Mars Bars 40g each, roughly chopped
  • 100 g Rice Krunchies


  1. Preheat the oven to 180°C. Grease and line a 9 inch square tin.
  2. Add the sugars to a freestanding mixer with the butter. Beat until well combined and a little fluffy. Add in your egg, mix until it’s incorporated.
  3. Scrape down the sides of your bowl, gently mix through the flour and salt, followed closely by the chocolate. Pop this into the tin and press to create a smooth, even surface, I like to use the back of a spoon for this.
  4. Pop it in the oven for 15 minutes until it’s risen a bit and golden in colour, it will still be a little wobbly. Don’t forget; it will continue to cook in the tin.
  5. To make the crispy top: Melt the Mars Bars and butter in a large saucepan over low heat, then stir through the Rice Krunchies. Pop this on top of the cooled cookie base, pressing it in a little.
  6. For the topping, melt the chocolate with the sunflower oil in a bowl set over a saucepan of simmering water.
  7. Pour the melted chocolate over the crispy layer, sprinkle with the Mini Eggs and then refrigerate for at least an hour until it’s all set.
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